with Sour Cream
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Chicken thighs • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Chicken Thighs
270 g
Sweet Bell Pepper
1 unit(s)
Mexican Seasoning
16 g
Corn Kernels
113 g
Garlic Salt
4 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Black Beans
1 unit(s)
Sour Cream
43 mL
Oil
0.5 tbsp
Pepper
0.125 tsp
Salt
0.13 tsp
- Before starting, wash and dry all produce
- Pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt, 1/2 tbsp (1 tbsp) Mexican Seasoning and pepper.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min, until golden all over.
- Meanwhile, on a clean surface, core, then cut pepper into 1/2-inch pieces.
- Add peppers and remaining Mexican Seasoning to the pot with chicken. Season with salt and pepper.
- Cook for 2-3 min, stirring occasionally, until tender-crisp.
- To the pot, add black beans and their liquid, crushed tomatoes, corn, 1/4 tsp (1/2 tsp) garlic salt and 1/4 cup (1/3 cup) water.
- Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil over high.
- Once boiling, reduce heat to medium.
- Simmer for 6-8 min, until chili thickens slightly and chicken is cooked through.**
- When chicken is done, remove from chili and cut or shred into smaller pieces.
- Return chicken to the pot and stir to combine.
- Divide chicken chili between bowls.
- Dollop sour cream over top.
620
kcal
Calories
15
g
Fat
4.5
g
Saturated Fat
79
g
Carbohydrate
16
g
Sugar
17
g
Dietary Fiber
49
g
Protein
145
mg
Cholesterol
1770
mg
Sodium
0.1
g
Trans Fat
1950
mg
Potassium
250
mg
Calcium
6.5
mg
Iron
